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In my family, “almost Easter” is a whole complicated thing. We don’t eat carne (meat) on Fridays, but the little kids can. Fish or chicken is fine for Pedro and the the triplets, but I try to make sure that my husband, Antonio, and I don’t eat any meat. This tradition actually creates a lot of problems for meal planning during the forty days leading up to Easter. Salsa is a staple item in our house. Whether we’re eating a steak, tacos, beans, or Pedro’s favorite Sopes, we always have salsa! I try to make enough for a few days, because it goes with everything. Or does it? Well, just around this time every year, I remember that salsa actually does not go with everything. For example, it does not go with salad, which is what I usually eat on Fridays. Salsa really is not a dip. I already spend so much time cooking each week, that I can’t imagine making even one more dish. This Friday, I was really stressed. I had no idea what I was going to cook. Pedro had been asking for wings for a while. I wanted salad. The babies wanted taquitos and I had no idea what to make for my husband. I threw a random buffet of things together and the dishes looked so sad! You know what was missing? Salsa. Dip. Dressing. Avocados! Salsa Verde de Molcajete is one of my signature dishes and Pedro’s favorite. Guacamole is my husband’s favorite. The babies like it all and I go back and forth, depending on my mood. I was not about to make a buffet of salsas. Instead, I went back to the drawing board to create a salsa that would please everyone and work for those strange buffet-style Friday meals. That’s when I invented my newest favorite thing ~ A 3-In-1 Avocado Recipe with La Morena jalapenos! This single recipe works as a Salsa, Dip, and a Dressing. It was genius and delicious. Plus, the pickled jalapenos gives it the perfect tangy twist! Check it out!
Easy To Make
For this yummy recipe I used tomatillos, onion, garlic, avocados, sour cream, tomatillo water reserve, salt, cilantro, and La Morena Jalapeños. I boiled the tomatillos, garlic, and onions. With a slotted spoon, I removed the ingredients and added them to the blender and blended still smooth. Then, I added two cups of the water reserve from the pot I used to boil the ingredients. Blending the ingredients in steps helps to bring down the temperature before adding the sour cream. I cut two ripe avodados into halves and blended them in with the rest of the ingredients. I added 1 1/2 tablespoons of salt, 1 cup of sour cream, and three Jalapeños with the stems removed and 1/2 bunch of fresh cilantro.
Goes With Everything
Don’t forget to save some for Saturday!
A Variety of Products to Choose From
- 6 Tomatillos
- 1/2 Small Onion
- 1 Garlic Clove
- 1/2 Bunch of Fresh Cilantro (washed)
- 2 Cups of Water (from reserve)
- 2 Avocados
- 1 Cup of Sour Cream
- 1 1/2 tablespoons of salt
- 1 7oz Can of La Morena Whole Jalapenos
- Boil the tomatillos, onion, and garlic until fully cooked.
- Remove the ingredients, reserving the water.
- Blend the tomatillos, onion, and garlic until fully blended
- Add 2 cups of water from the reserve and the salt. Blend.
- Add the avocados and 3-4 La Morena Jalapenos. Blend.
- Add 1 Cup of Sour Cream. Blend.
- Add the cilantro. Blend.
- Serve immediately or chilled.
- Store in refrigerator for up to 3 days.
Have You Tried My Sopes? Recipe, HERE
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What is your favorite Multi-Use recipe?
Simple Solutions for Complicated Lives
By: Alicia Gonzalez